Chicken Liver Pate

Cleaning and Prepping the Livers:
Trim the chicken livers, ensuring the removal of any connective tissues or green spots. To soften their flavor, soak them in milk, a preliminary act to make them taste better and less strong for 30 minutes. After 30 minutes wash the livers in the colander under the running water until the water becomes a translucent. Leave it for couple of minutes, to drain the excess water. Pat dry with paper towel.

Egg preparing:
Boil the egg for 5 minutes, put in cold water, clean the egg, leave it.

Sautéing Aromatics:
In frying pan with olive oil sauté the onions along with grated carrots and crushed garlic, for 5-7 minutes. As the aromatics turn translucent, the kitchen becomes of smell amazing.

Cooking the Livers:
Add the livers to the pan with all vegetables, cook the livers in a pan on high heat for 10 minuets until they're golden outside but still a bit pink inside and all water water evaporates. Add all spices like bay leave, salt, black pepper, thyme (alternative) or cumin. More garlic for whose who likes garlic, can add garlic powder 1/4 tsp. Allowing to all spices to infuse. Continue to cook on medium-slow heat with lid on for about 5 minutes, stirring occasionally. Do not over cook the liver, it should be pink inside, when you turn off the heat, the cooking process continuous, under the lid. Leave it for 5 more minutes.

Blending to Perfection:
In the kitchen processor combine the slightly cold livers with vegetables (don't forget to take out the bay leaves) with all juices, add soft boiled egg and piece of butter at room temperature mix in a food processor. Add a bit of salt, pepper, and any spices you like.

Letting It Rest:
Put the pate in little gars and tap them gently to get rid of air bubbles. Let it sit in the fridge for a day to get even more delicious.

Putting It All Together:
When you serve the pate, put some fresh herbs on top. Serve with favorite bread, croutons, toasted baguette or even creekers.
By transferring the pate into a decoration piping bag, create an ornament on top of creekers, garnish with some herbs. Serve with cornichons. Best remove from fridge before serving.
Arrange the sides around the pate to make it look pretty and taste even better.
Enjoy as a starter with glass of wine!